Olive Bread Loaf

Fresh out of oven Olive Bread Loaf!

Great things come from simple boredom! I experimented with ingredients available in my ‘Quarantine’ pantry and played with different flavors, little did I know making olive bread can be this easy at home! I don’t have much experience with bread making, but this was a success!

My husband and I love the Kalamata Olives Bread from Safeway in Tracy! I usually buy this when I am making Vegetable Au Gratin at home. Now, I am learning to become more self-sufficient at home, of course, with available raw materials during times like these. I played with olives and herbs readily available at home. We just started with our herb garden this spring. So next time, I’m planning to use fresh herbs!

 This recipe is super simple, and I am a beginnerat baking bread. So, if I can ‘dough’ it, you can too!

Let us get right to it!

Print Recipe

Olive Bread Loaf

Servings

Ingredients

• 2 cups all-purpose flour/maida
• 1 tbsp chili flakes
• 1 tbsp dried Italian mixed herbs
• 1/2-3/4 tsp salt
• 3/4-1 cup olives Any kind of olives. Pitted & Chopped/halved.
• 1 tsp instant dry yeast If you use Active Dry Yeastm you have to proof in the begining
• 3/4 cup + 2 tbsp milk Warm
• 1 tsp sugar
• 3 tbsp extra virgin olive oil
• Flour for dusting
• Lots of Love

Servings Ingredients 2 cups all-purpose flour/maida 1 tbsp chili flakes 1 tbsp dried Italian mixed herbs 1/2-3/4 tsp salt 3/4-1 cup olives Any kind of olives. Pitted & Chopped/halved. 1 tsp instant dry yeast If you use Active Dry Yeastm you have to proof in the begining 3/4 cup + 2 tbsp milk Warm 1 tsp sugar 3 tbsp extra virgin olive oil Flour for dusting Lots of Love

Instructions

1. In a big mixing bowl, take ¾ cup warm milk, 1tsp sugar and 1 tsp instant dry yeast. Mix well. If you are using Active Dry yeast, let the yeast proof for 5 minutes till it becomes frothy. Then proceed to next step
2. Add 2 cups all-purpose flour/ maida, 1tbsp chili flakes, 1tbsp dry Italian herbs and salt. Mix well. Add more milk if your dough is dry. 1 tbsp at a time. I had to use additional 1tbsp.
3. The kneading begins now. You will notice the dough will be sticky and loose. Resist the urge to add more flour. Knead for 6 minutes.
4. After 6 minutes, you should have a dough like this. If you by mistake added too much milk and it is still sticky, sprinkle a little flour and knead for a minute. Then add 3tbsp olive oil and the olives. Knead for 2 minutes.
5. Incorporate the olives well into the dough. Mix well.
6. Now transfer the dough to a flour dusted surface. Add 1 tbsp olive oil if needed. Gently knead for 4 minutes. The goal is a smooth and pliable dough, not sticky.
7. Ball up the dough and place in an oiled bowl. Let it rest covered in a warm place for 1 to 1.5 hours. We let the dough rest in an oven with lights on. After 1.5 hour, the dough has doubled.
8. Gently knead the dough for 2 minutes.
9. Flatten the dough with hand and roll it.
10. Place the rolled dough in a greased bread loaf tin.
11. Now let it rest covered in a warm place for 20 to 30 minutes.
12. Bake in a preheated oven at 356 Degree Fahrenheit for 30 to 35 minutes till the top crust is light golden. If you want a nice brown crust, broil for about a minute. Vigilantly watch the bread when in broil. We haven't broiled the bread.
13. The Olive Bread is Ready! Enjoy !